July 23rd, 2013 by Stacey Blaschke
This summer on June 27th, The Bungalow Restaurant, in Newport Beach, held a Summer Muddled Cocktail Contest. We are proud to share the news that our mixologist, Benjamin Webb, who is teaching our upcoming class on Craft Cocktails on August 4th, won the contest with his amazing concoction called The Mifflin.
Since this was a muddling contest a little more about what muddling means: muddling is combining ingredients in the bottom of a glass or shaker then gently pound them with the handle of a long wooden spoon, or a similar implement known as a muddler. Usually this involves herbs, such as the mint and the muddling releases the aromatic oils in the herb, letting them infuse into the drink as you add the other ingredients.
So with Ben’s permission here is his first place, award winning cocktail recipe. Over the summer you can also enjoy a Mifflin at the Bungalow as it is the featured drink for the summer on their menu.
Recipe by Benjamin Webb, Corona del Mar
Purple basil leaves
1/2 ounce FRUITLAB Orange Liqueur (or other orange liqueur)
1 1/2 ounce IXA Tequila (or another silver, 100 percent agave tequila) 1/2 ounce Yellow Chartreuse
1/2 ounce grapefruit juice
3/4 ounce lime juice
1 dash BarKeep Fennel Bitters
Club Soda – to taste, generally about an ounce
Garnish: Purple Basil Leaf
Glassware: Either a Collins glass with ice cubes or a coupe glass, drink served neat.
In a shaker, lightly muddle basil with orange liqueur. Add tequila, Yellow Chartreuse, grapefruit and lime juices and bitters. Shake with ice. Double strain into desired glassware, top with club soda. Stir, garnish and serve.
If you would like to learn how to make more excellent cocktails featuring Gin and Whiskey check out the Slow Food Craft Cocktail class Ben is teaching on August 4th in Corona Del Mar.
To purchase a ticket go to http://slowfoodoccraftcocktailclass.eventbrite.com/
July 18th, 2013 by Stacey Blaschke
On the sunny morning of July 10th thirty one attendees, both kids and adults, enjoyed an informative tour around the Irvine Great Park’s Farm + Food Lab.
Teena Spindler, the founding gardener of the Farm + Food Lab and a veteran home gardener, was our excellent guide through the lab. She shared the history of the gardens and answered all kinds of questions ranging from how to prune backyard fruit trees to the secrets of growing all the ingredients for a pizza. The Farm + Food Lab is divided into various garden beds and is a hands on exhibit. There are twelve themed gardens ranging from a Pizza Garden, to a Fruit Salad Garden, to a Sensory Garden where all the plants are meant to be touched and smelled.
There are also two composting demonstration areas, a chicken coop complete with hens and one rooster named “Rockstar”, a square foot garden and a hay bale garden. It is definitely a place to be experienced by both adults and children and the lab has an activities booklet available for kids to explore the gardens more thoroughly while completing a scavenger hunt.
At the end of the tour, I noticed there is a recipe for Tomato Salsa and by chance it is Teena’s winning salsa contest recipe. Here it is for you at home to recreate as a perfect summer dish especially if you have an abundance of home grown tomatoes.
Teena’s Colorful Tomato Salsa
4 red tomatoes
2 yellow, orange or purple tomatoes
Assorted colored peppers, roasted (choose hot or mild depending on your taste)
1/4 cup chopped cilantro
1 small purple onion, diced
1 small white or yellow onion, diced
2 cloves of garlic, minced
salt and pepper to taste
Roast peppers on backing sheet in 400 degree oven until skins begin to char. Cool, then chop. Grate 2 red tomatoes by cutting in half then grate using large holes box grater, discard peel. Dice remaining tomatoes. Combine all ingredients in serving bowl, salt and pepper to taste. Makes about 1 quart of salsa, depending on size of tomatoes.
June 16th, 2013 by Stacey Blaschke
There were so many incredible tasting dishes at the potluck so thought I would share one of the recipes for
anyone who wants to try it at home. Linda Elbert provided this recipe.
Spanish Potato Salad
Makes 8 servings
1 lb Fingerling potatoes, different colors are fun
1 tablespoon salt, for cooking water
olive oil, for cooking
8 oz. chorizo, halved lengthwise and thinly sliced, you can substitute soy based chorizo to make it vegetarian – it taste really good but don’t slice it, crumble it
½ cup sundried tomatoes, drained and sliced
lemon, zest and juice
½ red onion, thinly sliced
1 clove garlic, minced
salt and coarsely ground black pepper
2 handfuls arugula
5 oz. anchego cheese, shaved curls
Put potatoes in a large sauce pan and cover with water by 2 inches. Add salt. Bring to a boil and then reduce the heat to a simmer for about 20 minutes or until potatoes are cooked through. They are done when a sharp knife pokes the potatoes without resistance. Drain and leave to cool completely then cut into 1/4 inch slices. Transfer to a large bowl.
Heat a skillet lightly coat with oil and add the chorizo and sauté until crisp. Remove and add to potatoes along with sun dried tomatoes, lemon zest and onion.
Whisk together the minced garlic, olive oil and lemon juice in a small bowl, season with salt and pepper and pour over salad. Toss gently. You can do all up to this point ahead of time.
Right before serving toss in the shaved manchego and arugula. Taste for season and adjust immediately before serving.